- 1 large onion, peeled
- 1 tablespoon butter
- 1 teaspoon beef bouillon granules
- Hollow center of onion to a depth of 1 in.; chop removed onion. Place butter and bouillon in center of onion; top with the chopped onion. Wrap tightly in heavy-duty foil.
- Grill, covered, over medium heat for 25-30 minutes or until tender. Open foil carefully to allow steam to escape. Cut into wedges. Yield: 4 servings.
Originally published as Grilled Onion in Taste of Home June/July 1998, p47
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Reviewed Feb. 2, 2011
"Very simple and good."